Spinach Mushroom Stuffed Zucchini

Oh so easy and delicious too! Our Taste the Seasons Spinach Mushroom mix nicely seasons zucchini in this side dish. Good baked or grilled.  


4 medium zucchini, halved lengthwise

1 tablespoon olive or vegetable oil

1/2 teaspoon salt

2 tablespoons butter

1 cup plain bread crumbs

1 package Taste the Seasons Spinach Mushroom mix 

1/2 cup sour cream

4 ounces fontina or provolone cheese, shredded


Brush cut side of zucchini with oil; sprinkle with salt. Place cut side down on a parchment-lined baking sheet. Bake at 400°F. for 15 minutes or until tender. Let cool; scoop out pulp, keeping shells intact. Chop pulp and set aside.

Melt butter in a large skillet over medium heat. Add bread crumbs, Spinach Mushroom mix, sour cream, cheese, and reserved pulp. Cook and stir until cheese is melted. Spoon mixture evenly into zucchini shells.

Place on baking sheet and bake at 350° for 10-15 minutes. Or, grill covered over medium heat.

Makes 4 servings